1. Heat oil in a heavy skillet over medium heat. 2. Add onion, garlic and sage; sauté 10 minutes. 3. Remove onion with a slotted spoon; set aside. 4. Pat liver slices dry with paper towels, sprinkle with salt and pepper. 5. Place in hot skillet and cook 2 to 3 minutes, or until liver is no longer red; remove and set aside. 6. Add wine to skillet and boil 2 minutes, stirring to deglaze skillet. 7. Return liver and onions to skillet and mix gently. 8. Spoon sauce over liver and heat through. 9. Sprinkle with parsley. 10. Serve over brown rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
